I finally did it!! At least I think I did. I think I started a Blog. Go figure. My kids will be amazed

Chocolate-Pistachio Cannoli

Cannoli dough:

1 cup flour

1/4 tsp. salt

2 tablespoons sugar

2 tablespoons butter, room temperature

1 egg, beaten

1/4 cup sweet Marsala

Corn oil for frying

Filling:

2 lbs. Mascarpone , room temperature

1 cup granulated sugar

1/4 cup chopped pistachios

6 oz. chopped semisweet chocolate

Garnish:

Chopped pistachios

Melted chocolate to dip ends into.

Dough:

In a bowl of a food processor fitted with a metal blade add the dough ingredients and process until a dough begins to form. Remove from bowl and knead until smooth. Wrap in plastic wrap and refrigerate for 1 hour.

Filling:

In a bowl of a food processor fitted with a metal blade add all the filling ingredients and process until smooth. Transfer to a pastry bag fitted with a large plain tip. Refrigerate until ready to fill cannoli.

Heat 2 inches of oil to 375 degrees.

Remove dough from the refrigerator and divide in half. Using a pasta machine or you can roll out dough very thin to the thickness of won ton wrappers. If the dough is not thin enough the cannoli will be chewy rather than crisp. Using a 4 inch round cutter , cut out the rounds of dough. Wrap each round around a cannoli tube/form. Lightly brush the edges that meet with beaten egg to glue together. Fry in hot oil until golden. ThisΒ  happens very quick , about 30 seconds. Carefully remove from oil and allow to drain on paper towels. When cool enough to handle carefully slide the cannoli off the tubes/forms. Allow to cool completely. Once cooled , dip ends in melted chocolate and set aside for chocolate to set up.

When chocolate on ends are set, fill generously with filling and dip ends into chopped pistachios. Only fill cannoli as needed. If filled in advance the crisp shell will become soggy.

Fried cannoli shells, stored in airtight containers freeze beautifully.

161 thoughts on “I finally did it!! At least I think I did. I think I started a Blog. Go figure. My kids will be amazed

  1. WELL done Maggie. How did you choose which bloog option to use. I am assuming there are more then one out there? I was looking at blogger for the art journal

  2. Looking great Maggie! I had to transfer some of mine from facebook onto my blog too. At least then you’ll have one great place for all your recipes πŸ™‚

  3. GIVES ME A EXCUSE TO VISIT FILER, ID, MY WIFE’S BORN PLACE. MY MOUTH IS STILL WATERING FOR A BITE. IF SO DIANE I WILL BRING YOU BACK A SAMPLE. DONALD SHANTZ, A SEQUOIA LAKE ALUMNI.

  4. Maggie congrats on doing the blog. I am not a computer person either, but muddle thru..You have so much to share…I love it.
    I made the Blackberry Tartlet recipe today with Splenda, and put in a regular pie shell. It turned out really good. I might have to break down and buy some tartlet pans. Do you suggest the scallop (bottom comes out) or the regular little tartlet pie pans? I tried to find the chepo aluminum ones, but couldn’t. Anyway thanks for that recipie, and all the other entertaining stuff!!

  5. Great job Maggie, one more thing to cross off your bucket list. Can’t wait to continue following you with all your great photos and ideas!

  6. Welcome to Blogdom, it’s a very addictive experience…as is food! Thanks for checking out my blog: The Adventures Of Gnorman Nome. (I have 2 blogs, that’s how addictive it is!)

  7. Love it Maggie ~ welcome to the world of blogging πŸ™‚ I just recently reignited my own blogging activity and look forward to sharing some fun culinary creations.

  8. I love your blog! Didn’t know you were out here in the blogosphere until you liked one of my posts. Thanks! And I love the title of your blog. I only have a two butt kitchen. Am looking forward to reading more.

  9. I gained 10 pounds perusing your blog. I’m kidding of course, but some of these recipes look amazing. I’m going to nudge my wife to follow your blog as well. Welcome to the blogosphere, by the way. I’m relatively new myself. πŸ™‚

  10. Thanks for liking my post. I too have just started writing my blog. I find it keeps me honest and helps motivate me on my weight loss journey. Most of my food posts are related to my memories of food from my childhood or foods that I find help me lose weight. Every once in awhile I find recipes from blogs that I just have to try and I feed them to my husband.

  11. Maggie, thanks for being my first “liker” I started my blog last week. The thought had been there for weeks. I’m so glad I finally started!! Look forward to readi g more of your thoughts.
    Rob

  12. Maggie, thanks for following us at attentiontoeating! What you do is splendid ~ it’s “food art!” My husband just said he’d like to put your banner on his computer as a screensaver!!! Ha! There’s no greater love than food, they say…

  13. Congratulations on your new blog. It looks great! Cannoli are a big favorite of mine and you just can’t buy good ones where I live (Northern Cal) so this is very encouraging!

    Thanks for the visit to my blog and the *like.* All the best –

  14. These cannoli’s look awesome! I will definitely have to try these soon! I love the variety on your blog, I will defiantly be returning!
    P.S. Thanks for the like on my blog, I really appreciate it!

  15. Congratulations & I like your blog name…your one butt kitchen cranks out mean meals!!! I just started myself and it’s a bit daunting to put a piece of yourself out there, so thank you so much for liking my posts.

  16. I am really enjoying your blogs & incredible desserts (still have more to read through but you’ve certainly caught my attention!). Thank you for stopping by my blog since that led me here. I had blogs written and stored in draft form forever until my daughter forced my hand by ‘advertising’ it on her Facebook page. Otherwise I think I’d still be too afraid to put anything out there. I just can’t stop looking at your desserts – works of art!

  17. Good for you for starting your blog! Just a tip: you might want to try an image with a smaller file size for your background picture, it will help your pages load faster.

  18. I like your blog and reading it at 2am here in UK is making me quite hungry! My 11 year old is really into cooking and is on a mission to make the worlds best shortbread!

  19. Hi Maggie, thanks for liking my blog, Barbeque VS Grilling. I’m new to blogs as well. Your blog looks wonderful and I can’t wait to try some of the recipes, although, they look like they will have to be few and far between for me as I am trying desperately to lose weight, but my grandson will love them. I will come back again to check out more recipes and I invite you back to rockindollar1 for more grilling tips and other tidbits of info.
    Thanks again.

  20. Hi Maggie, Thank you for visiting my blog, holidaycornishcottages, Star Gazy Pie I’m very new to this and am amazed people are finding my recipes and liking them! I’ve no idea how! I look forward to seeing more of your recipes. x

  21. Delicious looking photos! I love your layout and your ideas. I, too have a one-butt kitchen and share your passion for cooking. It is a true expression of love, I believe. I lack your talent, obviously, but we share the desire! Looking forward to more browsing of your kitchen adventures.

  22. I want to make cannoli filling for a cake – can you recommend a good recipe? I have a couple chocolate cake recipe I use all the time – but thought it might be nice to chane it up. I have to admit, I avoid any recipe that requires folding egg whites.

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